1 can (10- 1/2 oz.) Campbell's condensed chicken broth
1 can (16 oz.) stewed tomatoes
2 cloves garlic, minced
1 tsp. dried basil leaves, crushed
2 c. cubed cooked chicken
1 1/2 c. quick cooking rice, uncooked
1 c. frozen peas
1/4 tsp. hot pepper sauce

In 3 quart saucepan over high heat, heat broth, tomatoes, garlic and basil to boiling. Add chicken, rice, peas and hot pepper sauce. Return to boiling. Remove from heat. Cover; let stand 5 minutes or until most of the liquid is absorbed. Fluff rice with fork before serving. Makes 5 cups or 4 servings.